ROASTING
(continued)
.
Questions and Answers
Q. Is it necessary to check for doneness with a
Q. Do I need to preheat my oven each time I cook
meat thermometer?
a roast or poultry?
A. Checking the finished internal temperature at the
A. It is not necessary to preheat your oven.
completion of cooking time is recommended.
Temperatures are shown in Roasting Guide. For
Q. When buying a roast, are there any special tips
that would help me cook it more evenly?
roasts over 8 lbs., check with thermometer at
hour intervals after half the time has passed.
A. Yes. Buy a roast as even in thickness as possible,
Q. Why is my roast crumbling when I try to
or buy rolled roasts.
carve it?
Q. Can I seal the sides of my foil “tent” when
A. Roasts are easier to slice if allowed to cool to
roasting a turkey?
20 minutes after removing them from the oven.
A. Sealing the foil
steam the meat. Leaving
Be sure to cut across the grain of the meat.
it unsealed allows the air to circulate and brown
the meat.
ROASTING GUIDE
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 10 to 25 minutes per
pound additional time (10 minutes per pound for
roasts under 5 pounds, more time for larger roasts).
Type
Meat
Tender cuts; rib, high quality
sirloin tip. rump or top
round*
Lamb
or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, precooked
Poultry
Chicken or Duck
Chicken pieces
Turkey
Temperature
325°
325°
325°
325°
325°
325°
350°
325°
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
Well Done:
Well Done:
Make sure poultry is thawed before roasting.
Unthawed poultry often does not cook evenly.
Some commercial frozen poultry can be cooked
successfully without thawing. Follow the directions
—
given on the package
Approximate Roasting Time
in Minutes per Pound
3 to 5 lbs.
6 to 8
24-33
18-22
35-39
22-29
4045
30-35
21-25
20-23
25-30
24-28
30-35
28-33
3545
3040
35-45
3040
17-20 minutes per pound (any weight)
3 to 5 lbs.
Over 5 lbs.
35-40
30-35
35$40
10 to 15 lbs.
Over 15 lbs.
18-25
15–20
Internal
Temperature “F.
150°–1600
170°–1850
150°–1600
1700–1 85°
170°-1800
170°–1800
1
20°
185°–1900
185°–1900
In thigh:
185°-1900
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
U. S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only
means some
food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
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